Download or read book What s Cooking America written by Linda Stradley and published by Chehalem Pub. This book was released on 1997-03-01 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.
Download or read book What s Cooking at 10 Garden Street written by Felicita Sala and published by National Geographic Books. This book was released on 2019-09-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This delightfully illustrated children's cookbook offers a global menu of dishes to share with friends, family, and neighbors. Something delicious is cooking in the old apartment building on Garden Street! Pilar is mixing gazpacho, Monsieur Ping is stir-frying broccoli, Señora Flores is preparing a pot of beans, and Josef and Rafik are rolling meatballs. Other neighbors are making mini-quiches, baba ganoush, dhal, and peanut butter cookies. When they're all finished cooking everyone gathers in the garden to enjoy a delicious meal and each other's company. Each inviting spread in this storybook offers a recipe from a different culinary tradition. Dishes that kids love, like guacamole, spaghetti, and banana bread are interspersed with others that include less familiar ingredients, such as mirin, tahini, and turmeric. The recipes explain how each dish is made and come with fun and detailed illustrations. Combining simple, fresh flavors with recipes from around the world, this book will nourish and inspire budding cooks while whetting the appetites of their more experienced helpers.
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Download or read book Jewish Cooking in America written by Joan Nathan and published by Knopf. This book was released on 1998-09-08 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
Download or read book Korean American written by Eric Kim and published by Clarkson Potter. This book was released on 2022-03-29 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
Download or read book Cooking with America s Championship Team written by Edward G. Leonard and published by Feeding Frenzy. This book was released on 2005-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: On the heels of a gold medal and World Championship win at the venerated "Culinary Olympics" in Germany, the American Culinary Federation announces the most comprehensive and user-friendly cookbook ever from the United States' official team of competing chefs.
Download or read book New York Cookbook written by Molly O'Neill and published by Workman Publishing. This book was released on 1992-01-01 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Download or read book Cooking USA written by Georgia Orcutt and published by Chronicle Books. This book was released on 2004-02 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a collection of recipes that represent each one of the fifty states, based on the state's history and culture.
Download or read book Just Married written by Caroline Chambers and published by Chronicle Books. This book was released on 2018-10-16 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Put your kitchen registry items to good use with this happily-ever-after cookbook for two that contains 130 recipes to celebrate a new marriage. Whether it’s experimenting in the kitchen or perfecting the classics, newlyweds can create cherished traditions around the table. Filled with recipes perfect for spending leisurely days cooking with your loved one, entertaining ideas for family and friends, and plenty of options for quick and satisfying weeknight dinners, this book is a sweet and practical resource for modern couples. Author Caroline Chambers shares stories from her first years of marriage and tips on weekly meal planning, pantry staples, and handy kitchen tools, everything needed to build a new kitchen together. This heartfelt collection of recipes and advice fosters everyday romance and inspires traditions, making this a joyfully welcome wedding or engagement present for the happy couple.
Download or read book American Cookery written by Amelia Simmons and published by Andrews McMeel Publishing. This book was released on 2012-10-16 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Download or read book Local Flavors written by Deborah Madison and published by Ten Speed Press. This book was released on 2012-06-27 with total page 1039 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.
Download or read book What s Cooking written by Disney Book Group and published by Disney Press. This book was released on 2007-06-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kids can be the big cheese in the kitchen with this cookbook of kid-friendly, Ratatouille-inspired recipes. The concealed wire binding allows the book to lie flat for ease of use while preparing such fun dishes as Remy's Famous Omelets and Emile's Sewer Sandwiches. This silly cookbook is sure to please...down to the last crumb!
Download or read book A Woman s Place written by Lynn Austin and published by Bethany House. This book was released on 2006-11-01 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: They watched their sons, their brothers, and their husbands enlist to fight a growing menace across the seas. And when their nation asked, they answered the call as well. Virginia longs to find a purpose beyond others' expectations. Helen is driven by a loneliness money can't fulfill. Rosa is desperate to flee her in-laws' rules. Jean hopes to prove herself in a man's world. Under the storm clouds of destruction that threaten America during the early 1940s, this unlikely gathering of women will experience life in sometimes startling new ways as their beliefs are challenged and they struggle toward a new understanding of what love and sacrifice truly mean.
Download or read book Cooking in America 1590 1840 written by Trudy Eden and published by Bloomsbury Publishing USA. This book was released on 2006-08-30 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared. The bulk of the cookbook is devoted to what the European immigrants cooked and what evolved into American cooking. The first colonists from England brought their foodways to America. The basic foods that Americans of European descent ate changed very little from 1600 to 1840. While the major basic foods remained the same, their part in the total diet changed. Americans at the end of the period ate far more beef and chicken than did the first colonists. They used more milk, butter and cream. They also ate more wheat in the form of breads, cakes, cookies, crackers and cereals. The same was true with fruits. Over time the more exotic vegetables like broccoli, cauliflower, artichokes, and numerous root vegetables including both sweet and white potatoes became common vegetables. By the end of this period, many Americans were even eating foods like tomatoes, okra, and sesame, which were unknown to their ancestors. In addition, Americans, like their relatives in Europe, incorporated coffee, tea, and chocolate into their diets as well as more sugar. Along with them came new customs, such as tea time, and, for men, socializing at coffeehouses. Also, distilled beverages, particularly rum, which was often made into a punch with citrus juices, were increasingly used. Basic cooking technology also remained the same throughout the period, and the cookbook gives a sense of how meals were prepared. The open hearth provided the major heat source. As time passed, though, more and more people could afford to have wood-fired brick ovens in their homes. Although the recipes presented here from the first century of colonization come from cookbooks written for people of upper status, by the end of the time period, literacy rates were much higher among men and women. European and American authors published numerous cookbooks that were relatively inexpensive and available, so it is reasonable to assume that those recipes were representative of actual American cookery practices. Many changes occurred to cookbooks and recipes during this period. The recipes became more detailed and more reliant on standard measures, and the recipes were for foods that are less complicated and expensive to prepare. This fact is more a sign that cookbooks were being written for a less wealthy group of readers than that tastes and appetites had changed. The trend toward simple and frugal foods continued up to 1840 and beyond, a sign that readership had expanded as well as an indicator of what the bulk of Americans were eating. As well, recipes that were considered American were developed. All of these recipes are in their original form and have been taken from contemporary published or private cookbooks. The explanations after the recipes give historical information and suggestions if the recipe is vague or if it calls for an unusual ingredient. Dining tips are included as well. Period illustrations complement the recipes.
Download or read book What s Cooking written by Sylvia Whitman and published by Twenty-First Century Books. This book was released on 2001-01-01 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.
Download or read book The Food Lab Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Download or read book Cooking at Home With Bridget Julia written by Bridget Lancaster and published by America's Test Kitchen. This book was released on 2017-10-31 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tucked inside are recipes "so easy that it feels like cheating," dishes that "will leave your guests speechless," and a peek into Bridget and Julia's lives! Learn how Bridget has a sweet tooth by the way she writes about the Ultimate Cinnamon Buns she makes for her sons, and the Dutch Baby recipe that recalls her grandfather, who developed a love for this Bavarian classic when stationed in Germany after the war. Julia reveals her entertaining secrets and shortcuts with recipes like Stuffed Mushrooms with Boursin and Prosciutto, Grilled Shrimp Skewers with Lemon-Garlic Sauce (a game changer for her), and Lemon-Herb Cod Fillets with Crispy Garlic Potatoes (a recipe that is "so easy that it feels like cheating, like I'm not really cooking").
